Abstract
Banana fruit were exposed to hexanal vapour at 600, 900 and 1200 ppm for two and four h at 27±2°C. Fruits were then stored at 27±2 ° C with 65-75% relative humidity and latter assessed for quality. The rate of respiration, increase in TSS and loss of firmness were affected negatively by hexanal vapour treatment. Changes in the peel colour were also slowed compared to untreated fruits. The fruits treated with 1200 ppm hexanal vapour for 2 h and 4 h exposure recorded a maximum shelf life of 18 days, whereas untreated fruits had a shelf life of 8 days only. Thus application of hexanal vapour was an effective technology for ripening inhibition and quality maintenance of Grand Naine banana.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-sa. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Hexanal negatively affected respiration rate.
- Taxon
- Bananat0
- Treatment
- hexanal vapour treatmente0
- Outcome
- rate of respiratione0
- Direction
- affected negativelye0
Not reportedComparator
Verbatim
e0“The rate of respiration, increase in TSS and loss of firmness were affected negatively by hexanal vapour treatment.”
t0“Banana var. Grand Naine”
Claim · model-written summary
Hexanal negatively affected the increase in TSS.
- Taxon
- Bananat0
- Treatment
- hexanal vapour treatmente0
- Outcome
- increase in TSSe0
- Direction
- affected negativelye0
Not reportedComparator
Verbatim
e0“The rate of respiration, increase in TSS and loss of firmness were affected negatively by hexanal vapour treatment.”
t0“Banana var. Grand Naine”
Claim · model-written summary
Hexanal negatively affected firmness loss.
- Taxon
- Bananat0
- Treatment
- hexanal vapour treatmente0
- Outcome
- loss of firmnesse0
- Direction
- affected negativelye0
Not reportedComparator
Verbatim
e0“The rate of respiration, increase in TSS and loss of firmness were affected negatively by hexanal vapour treatment.”
t0“Banana var. Grand Naine”
Claim · model-written summary
Peel colour changes slowed versus untreated fruit.
Verbatim
e0“Changes in the peel colour were also slowed compared to untreated fruits.”
t0“Banana var. Grand Naine”
e1“hexanal vapour treatment”
Claim · model-written summary
1200 ppm hexanal for 2 h gave an 18 day shelf life versus 8 days untreated.
Verbatim
e0“The fruits treated with 1200 ppm hexanal vapour for 2 h and 4 h exposure recorded a maximum shelf life of 18 days, whereas untreated fruits had a shelf life of 8 days only.”
t0“Banana var. Grand Naine”
Claim · model-written summary
1200 ppm hexanal for 4 h gave an 18 day shelf life versus 8 days untreated.
Verbatim
e0“The fruits treated with 1200 ppm hexanal vapour for 2 h and 4 h exposure recorded a maximum shelf life of 18 days, whereas untreated fruits had a shelf life of 8 days only.”
t0“Banana var. Grand Naine”
The same questions in other papers
hexanal · physiology: respiration · MusaResults agree
2 papers in the same direction as this paper
- positive
- positive
hexanal · quality: sugar starch · MusaResults agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →hexanal · quality: postharvest · MusaResults agree
5 papers in the same direction as this paper
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.